Recipe Monday!

It's Recipe Monday!

(Photo from Cooking Light -- their dish has shrimp - yum!)

I think I posted this recipe before, but it's so good that it deserves a repeat! This is a great Heart Healthy meal straight from our local Hospital's Heart Healthy Cookbook! Very appropriate for this month and all the heart-stuff going on, don't you think? I just made it the other night and it is scrumptious + heart-healthy and low-fat too - bonus! Plus, it is colorful --what could be better!! Mr. Tennis loves this dish and will eat the leftovers day after day after day!

It's Spanish Chicken Paella. Here's the recipe:
Ingredients:
1/2 med. green pepper, chopped
1 tsp garlic clove minced
1 pound (or so) of chicken breast (skinless, boneless)
8 oz. diced tomatoes, canned, low sodium
1/4 tsp pepper
1-3/4 cup rice, white, long grain, uncooked
1/4 tsp oregano
1 cup onion, chopped
1 tablespoon canola oil
16 oz chicken broth, fat-free
1 cup peas, frozen

1 tsp paprika

Cut chicken into bite-size chunks. In large skillet, add the canola oil to medium heat. Cook chicken 4 minutes on each side or until browned. Remove chicken and set aside. Coat skillet with cooking spray. Add chopped green pepper and onion. Cook until tender. Add rice and cook until slightly browned. Return chicken to skillet, add chicken broth, tomatoes, peas, garlic and spices. Bring to a boil and then reduce heat. Cover and simmer for 15-20 minutes until chicken is tender and liquid is absorbed. Garnish with chopped cilantro and chopped olives - if desired.

Prep time: 30 minutes (or less); cooking time 25 minutes; Serves 6; serving size 3/4 cup. Calories 258 per serving; total fat 3.8 grams.

Enjoy! And the leftovers are just as yummy warmed up the next day!! For more yummy recipes, check out Colleen's Recipe Monday linky party!

Recipe Monday

It's Recipe Monday!

A blogger I just met is doing Recipe Monday (Hi Colleen!) Check here to see some other great recipes!

I love new easy recipes and this is one my son and his wife gave me for Chicken and Rice with Mushroom Soup! It is so yummy, I could eat it every week! The first time I made it, we had it 3 nights in a row for dinner and nobody minded! :)

Ingredients:

2.5 cups chicken broth - 99% fat free, low sodium

2 cans cream of mushroom soup --

1 can cream of celery soup

(we use the Healthy Choice versions and it didn't affect the taste)

1 pint half and half

2 cups wild rice

(get one small box of Uncle Ben's wild rice and make it according to the instructions)

2 tablespoons cooking sherry

2 chicken breasts cooked and chopped (or use 2 cups of rotisserie chicken)

1 carrot, shredded

1/4 onion, diced

2 tablespoons butter

1- 4 oz. can mushrooms, drained

(I get the whole mushrooms and chop them up a bit myself

or if you have mushroom haters, just leave out entirely and

switch the mushroom soup to cream of chicken or celery)

Parsley (optional)

Directions:

1. Melt butter in the pot you will make the soup in, saute the onions in the melted butter on medium to med. high heat for a few minutes; then add chicken broth, all the cans of soup and simmer for 10 minutes.

2. Add remaining ingredients

3. Simmer for 30 minutes

4. Season with salt and pepper according to taste

This makes a LOT of soup. We freeze some by putting it into ziplock freezer bags on a cookie sheet squished down and put them in the freezer so they freeze flat. Remove the cookie sheets, then stack your bags of frozen soup. It defrosts quickly. Enjoy!